By eatmundo · August 3, 2026
🇰🇷Same ingredients, elsewhere in the world
22 matchesDishes from other countries' kitchens, made from the same core ingredients as Korean Braised Pork Belly. The percentage is the share of ingredients the two recipes have in common.
Red Braised Pork BellyIn China · same ingredients· Same technique71%
Su-Style Red Braised PorkIn China · same ingredients71%
Dongpo Pork (Dōngpō ròu)In China · same ingredients63%
Tender, melt-in-the-mouth pork belly braised in a savory, aromatic soy glaze. This dish is rich and deeply flavorful, perfect when served with steamed white rice.
According to eatmundo's ingredient comparison, the closest dish to Korean Braised Pork Belly from another cuisine is Red Braised Pork Belly (China): the two share 71% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Cut the pork belly into 3cm thick cubes and blanch them in boiling water for 5 minutes to remove impurities, then rinse clean.
- 2
In a heavy-bottomed pot, combine the soy sauce, brown sugar, ginger slices, garlic cloves, and star anise with 300ml of water.
- 3
Add the blanched pork cubes to the liquid, ensuring they are mostly submerged in the braising sauce.
- 4
Bring the pot to a boil over medium heat, then reduce the heat to low and cover tightly to simmer for 35 minutes.
- 5
Remove the lid and increase the heat to medium-high to reduce the sauce until it becomes a thick, shiny glaze coating the meat.
- 6
Stir frequently during the last 5 minutes to prevent burning, ensuring the pork develops an even caramel color.
- 7
Turn off the heat and garnish with chopped scallions before serving warm to maintain the soft texture of the fat.
Frequently Asked Questions
What is Korean Braised Pork Belly?
Korean Braised Pork Belly is a meat dish originating from Korea, consisting of pork belly slow-cooked in a mixture of soy sauce, ginger, garlic, brown sugar, star anise, and scallions. It is typically served as a main dish during meals, often accompanied by rice or various side dishes.
Can I use pork shoulder instead?
You can, but the fat content in pork belly provides the iconic melt-in-the-mouth texture that defines this dish.
How do I know the pork is done?
The pork is done when a fork pierces the meat effortlessly and the fat layers have become translucent and soft.
Can I make it less salty?
Adjust the ratio of water to soy sauce if you prefer a lighter taste, but do not skip the sugar as it balances the salt.
Can this be kept for later?
Yes, it stores well in the refrigerator for up to 3 days and often tastes even better the next day after the flavors have melded.
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